Apple Roll
Source: Betty Crocker Cookbook, 1950
Servings: 8

Shortcake:
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons shortening
2/3 to 3/4 cup milk

Fruit Mixture:
1 1/2 cups sugar
2 cups water
3 cups cut-up apples
1 tablespoon butter or margarine
1/2 teaspoon cinnamon

Make shortcake by combining flour, sugar, baking powder and salt. Cut in shortening with a pastry blender or two knives. Add milk and stir to make a soft dough.

To make fruit mixture:
Combine 1 1/2 cups sugar and 2 cups water bring to a boil and cook 5 minutes. Pour into a 9 x 13-inch pan.

Roll shortcake dough 1/3-inch thick and into an oblong 6 x 12-inches. Spread with cut up apples, dot with 1 tablespoon butter and 1/2 teaspoon cinnamon. Roll up into a long roll. Pinch edge into roll to seal. Slice 1 1/2-inches thick and quickly place slices into cut-side-down in the sugar syrup mixture.

Bake at 450 degrees for 20 to 25 minutes. Immediately and serve with cream.